Sushi Kabar

The Rice

We use Japanese rice…the best in the world. It’s stickier and firmer, without being soggy. A big improvement from the clumpy and soggy rice we’re used to from grocery stores.

The Fish

We use AAA grade tuna for nigiri sushi. It’s tuna that actually looks like tuna, not the gray, stringy, bad mouth feel and dull–flavored tuna that is all too common in grocery store sushi.

The Vinegar

The best vinegar for a perfect balance of acid & sweetness. No additional sugar or salt is necessary to compensate for being cold, which is currently a typical practice.


Our head sushi chef leads with over 20 years of experience. She developed and supervises a rigorous training program to hold all of our operators to her high standards.

The Highest Standards Of Safety

Our chefs receive rigorous training on providing our partners and customers with high quality sushi that meets any and all safety requirements. We also have a food safety consultant on staff, inspections provided by Ecolab, and are available 24 hours a day to address any concerns directly.